Cranberry & Pecan Crusted Rack Of Pork

• 1 1/2 quarts cranberry juice
• 6 fluidounces cranberry vodka
• 3 tablespoons salt
• 9 pounds rack of pork frenched
• water as needed
• 4 ounces dried cranberries
• 8 ounces pecans toasted, ground
• 8 ounces bread crumbs palin
• 1 1/2 fluidounces clarified butter
• 2 ounces thyme fresh leaves, chopped
• 1 1/2 fluidounces clarified butter

1. 1. Combine juice, vodka and salt, mix well to combine
2. 2. Cover pork with cranberry liquid and Refrigerate overnight
3. 3. Remove from liquid and pat dry, set aside
4. 1. In food processor combine cranberries and little warm water
5. 2. Puree until smooth, set aside
6. 1. In mixing bowl, combine pecans, bread crumbs and 1 1/2 fl oz butter. Mix well to combine, set aside
7. 1. Heat a large saute pan, add 1 1/2 fl oz. clarified butter and sear the rack of pork on both sides
8. On baking grate, place pork bone side down
9. 2. Evenly spread cranberry paste on pork
10. 3. Evenly top with pecan crust
11. 4. Cover with foil and bake at 325F for approximately 1 1/2 hours or until 140F
12. 5. Remove foil about 10-15 minutes before pork is done to brown the pecan crust
13. 6. Allow pork to rest 15 minutes before service
14. Carve rack into 8 portions and place on each plate. Arange each plate with wilted garlic spinach and apple tart. Sauce each plate with cranberry pork jus

cranberry juice, cranberry vodka, salt, rack of pork frenched, water, cranberries, pecans, bread crumbs palin, butter, thyme, butter

Taken from www.yummly.com/recipe/Cranberry-_-Pecan-Crusted-Rack-of-Pork-2255135 (may not work)